Cookies: English Toffee and Chocolate Chip Cookies

Just like Pimm’s Cups or Bangers and Mash, toffee is just so very British to me. British food gets a bad rap, but they knew what they were doing with toffee. With its crunchy, caramel goodness, toffee adds a wonderful flavor and texture to just about any dessert. Along with the addition of caramel sauce to the batter, crunchy toffee gives my basic recipe for chocolate chip cookies a wonderful twist, just in time for the holidays. Pair these toffee and chocolate chip cookies with a hot cup of tea or, even better, Irish Coffee on cold winter day; Fake British accents are optional, but highly recommended.

English Toffee and Chocolate Chip Cookies

This recipe makes about 4 dozen cookies

Wet Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened at room temperature (leave them out of the fridge for a few hours).
  • 1-cup brown sugar
  • 3/4 cups white sugar
  • 2 tablespoons caramel sauce of your choice (I used Trader Joe’s Dulce de Leche, but I’ve used multiple kinds with the same success )
  • 2 eggs
  • 1 tsp. vanilla extract

Dry Ingredients

  • 3 Cups Flour
  • 1 t Baking Soda
  • 1t kosher salt (if you are using salted butter, reduce this to 1/2 tsp. of salt)
  • 2/3 cup semi-sweet chocolate chips
  • 1 Bag of Heath Bar Toffee Chips (about 1 1/3 cups) or chopped Toffee Chocolate Bar, plus 1/2 cup more for the tops of the cookies (scoping out the selection at my local Target, I saw some from Heath Bar, Tobblerone, Skor, and Rocky Mountain Chocolate; All would work)

Equipment:

  • Kitchen Aid Stand Mixer, or an Electric mixer with a large mixing bowl, (or a wooden spoon and your arm). I use a Kitchen Aid.
  • 9″ x 13″ Baking sheets, lined with silicone baking sheets or parchment paper
  • Silicone baking Sheets or Parchment paper to line baking sheets (In a pinch you can grease your baking sheets with butter, Shortening, or a non-stick cooking spray).
  • Separate mixing Bowl for dry ingredients
  • Rubber spatula to scrape sides of bowl

The Process:

1) Preheat oven to 375.

2) Combine flour, baking soda, and salt in a separate bowl using a whisk or a fork to mix up all the ingredients.

3) Cream the butter, brown sugar, white sugar, and caramel sauce on medium speed (Kitchen aid speed of 4-6) for 5-7 minutes to incorporate air.

4) One at a time, one medium speed, add the eggs to the mixture along with the vanilla

5) When the wet ingredients are combined, stop the mixer and scrape the side of the bowl. Turn the mixer back on for about 15-30 seconds to ensure the wet ingredients are thoroughly combined. Turn off the mixer

6) Add the half of the dry ingredients. Start mixing the dough on lowest speed to begin combining the ingredients (reduces splatter). Then gradually turn the speed up back to medium speed. Mix until dry ingredients are barely combined (30 seconds to 1 minute, tops). Scrape the sides of the bowl down with a spatula and repeat this step with the rest of the dry ingredients. Be careful not to over mix or the cookies will become tough. Scrape the sides and bottom of the bowl.

7) Add  the toffee and 1 cup of chocolate chips. Turn the mixer to low-medium speed (kitchen aid speed of 3 or 4) until they are evenly combined (15 -30 seconds).

8) With spoons or an ice cream scoop, spoon out 1 tablespoon sized balls of dough onto your prepped baking sheet. The cookies should be about 1 inch (or 2 fingers width) apart.  You will be able to fit about 12 cookies onto each pan.

9) Sprinkle each cookie with a sturdy pinch of the leftover toffee for a crunchy topping of awesomeness. (I also add a small pinch of kosher salt on top too because I’m me and I love cookies AND salt, in case you hadn’t noticed.)

10) Bake for 9-11 minutes rotating the pan half way through cooking.

*If Baking two sheets in the oven switch sheets half way through baking so they bake evenly

11) When the cookies are a light golden brown, take them out and let them rest on the pan for 2 minutes. After two minutes, transfer them to a cooling rack to let them finish cooling. Store in an airtight container or Ziploc bag.

Cookies and Salt Tip: When storing a butter-based cookie (i.e. chocolate chip cookies, snickerdoodles, toffee cookies, etc), I always put a few slices of bread in the Ziploc or Tupperware container. The bread helps keep the cookies from drying out and extends the life of your cookie by a day or two. Just make sure that if you are storing these cookies for more than a day that you chnge out the bread slices each day.

I received neither free toffee or a nice Pimm’s cup for completing this post. Sad.

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